Pie 144: The Livingston “Steak” Pie

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Another day, another pie. Hello to any new readers, and welcome back to those who have found themselves drawn in by these tales of pie.

Supporting Livingston must be hard, a thought that entered my head as I waited for kick off at the Tony Macaroni Arena, On the face of things they have done and gone through every possible thing that your traditional football fan thinks is wrong with the modern game. Founded after the demise of Meadowbank Thistle they essentially franchised themselves out to West Lothian. Following some fairly quick success they splurged out on a raft of players they couldn’t afford in the pursuit of the SPL and cup success, both of which they achieved, administration as a result of their unmanageable spending soon followed and they tumbled down the divisions before recovering and then going into administration once again. Their ground has one of the most ridiculous names in Scotland in the shape of the Tony Macaroni Arena thanks to the money that sponsorship brings and this season they have installed a plastic pitch that produces plumes of black rubber from it any time the ball has the audacity to touch it. They sacked their manager after only 7 weeks of the season and one of their current high-profile employees has had a sizeable stint in jail for a drugs conviction. The term banter years has never been more in vogue but down Almondvale way they have turned bantering into just another day in their 23 year existence.

As I, and the 459 others in attendance, watched their Colts side beat Forfar Athletic to book a trip to Sligo in the next round of the Irn Bru Cup I couldn’t help but have respect for those associated with the black and gold around me. Despite it all they still come, you might not agree with some of the things that have happened at Livingston over the last couple of decades, but if your club had gone through everything that the Lions had are you telling me you wouldn’t still be sitting there, scarf on, pie in hand and with hope in your heart that this season, this season could be the one?

But what of that pie in their hand, is it any good? Well there’s only one way to find out, without much further ado let’s rate some pie!

Where: The Tony Macaroni Arena, Livingston Colts 0-0 Forfar Athletic, Irn Bru Cup, First Round

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Price: I forgot my surroundings for a second as I looked on with shock at the £2.50 price tag but then I remembered that the games on show at the T Mac are currently of a Scottish Premiership nature and so while the price was high the context softened the blow  little. This was another ground where the pies had the same price across the board, which to be honest, removed scotch pie as an eating option fairly quickly for me.

Presentation: This pie was passed over the counter inside a brown paper bag – which was different. On opening the bag however there was a small white napkin present which this steak pie – without a tin foil case – sat.

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Meatiness: This was a very well filled pie with hardly a squeak of space to be seen after completing the first bite. The meat content was generous with a decent texture and the gravy was of the consistency a good steak pie gravy should be. Whilst the meat had a good flavour to it I felt it was a couple of shakes of salt shy of being a true top pie contender.

Pastry: Steak pie cases are usually found to be made from puff pastry or a combination of hot water sides with a puff pastry top. This was however a steak pie in a scotch pie surround. The top edge was a little ragged, no doubt in part due to the brown paper bag delivery method but was fairly sturdy everywhere else, particularly impressive considering the increased moisture that a steak filling brings to the pastry party. The texture was a little bit biscuity which did mean the odd shard was prone to break away from the body of the pie but all in all it was a solid job.

Brown Sauce: Luxury Pie. Condiment free since 2013.

Overall: Generous filling in a conventional scotch pie case, perhaps a little under on the seasoning but a tasty treat nonetheless.

Gravy Factor: Good Gravy!

A couple of things before I wrap up this review. Firstly a nod to Matthew’s Butchers who Livingston kindly advertised as providers of their pastries at the pie stall. This is something that I have banged on about before but it always feels like butchers and bakers don’t do enough to promote their matchday offerings. A great pie never goes unnoticed on the terraces so the chance to advertise to a captive audience should never be underestimated.

The second is to make you aware that the latest issue (Issue 21) of The Football Pink is now available to pre-order and it features an article by me around the great junior uprising from this east this summer, so if you fancy a copy you for only £3 then you can pre-order at the link here. Once they’re gone they’re gone!

That’s all from me for now though so until next time, go forth and eat pie!

Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink as well as featuring in The Scotsman, STV and a number of other media outlets. He currently acts as Heart & Hand Podcast’s resident Iberian football expert. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food and football that has manifest itself in the wonder that is Meat Filled Pastries.

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